Moroccan Savory Pumpkin and Lamb Stew

[Dover]

Happy Ethnic Halloween!

Moroccan Savory Pumpkin and Lamb Stew

Prep Time: 30 minutes
Cook Time: 3 hours
Yield: 6 servings

2 tablespoons olive oil
2 tablespoons butter
1 1/2 pounds lamb (removed of visible fat)
3 medium yellow onions, peeled and sliced lengthwise
5 cloves garlic, minced
2 tablespoons finely chopped fresh ginger, or 1 teaspoon dried ginger
3 pinches saffron
1/2 teaspoon ground turmeric
1 teaspoon cinnamon
1/4 teaspoon crushed red pepper
Salt
Freshly ground black pepper
1 1/2 quarts chicken broth, or water
3 zucchini cut into 1-inch lengths
1 1/2 pounds pumpkin, peeled, seeded and cut into 2-inch cubes
3 teaspoons sugar
2 cups cooked chickpeas, drained, or 1 (15-ounce) can, drained
2 tablespoons chopped cilantro
2 tablespoons chopped parsley

In a large pot, heat the oil and butter over medium-high heat. Add the lamb and brown on all sides, about 6 minutes. Add onions and cook until slightly softened, about 2 minutes. Add the garlic, ginger, saffron, turmeric, cinnamon, red pepper, and salt and pepper, and cook until aromatic, about 3 minutes. Add the chicken broth and bring the mixture to a boil over high heat. Lower the heat to a simmer, cover, and cook for 2 hours and 30 minutes, or until lamb is tender but not falling apart.
Add the pumpkin and sugar and continue to cook uncovered, until pumpkin and lamb are tender, about 15 minutes. Add the zucchini and continue to cook uncovered over medium-low heat for 15 minutes. Add the chickpeas, cilantro, and parsley and cook an additional 10 minutes, until flavors come together. Taste and adjust seasonings.


On the side:

Serve with a pear salad garnished with pomegranate fruits.

[kestrel91316]

1. I LOVE Moroccan stews!

[yellerpup]

2. I have to try this.

Everything about it is exciting! (kinda like show business ;-) ) Sounds perfect for a nice fall evening. No way this can not be impressive.

[hippywife]

3. I'm sure this is delicious

but I'm one of those people who can't get over the hump of pumpkin=dessert. I don't know why...I eat other squashes that taste similar.

I have a pound of lamb kabob chunks in the freezer, I really should give this a shot.

You always have a flair for the unusual, Dover. :hi:

[Dover]

4. You go girl! I think you'll be richly rewarded for getting over that hump.

Let us know what your tastebuds think. These stews are easy to freeze and are just right for
those days when you are feeling under the weather, want something healthy to eat but just don't
have the energy to make it.

I used to feel the same way about pumpkin, but then one day I bought what I thought was a pumpkin (to use in a dessert recipe) but it was, instead, a winter squash called Red Kuri. So I tried it in a soup and that changed everything. It looks alot like a small pumpkin, but has what I call an 'outtie', like an out-turned belly button on the side opposite where the stalk is connected. Sort of teardrop in shape. Anyway, the flavor was absolutely fabulous and so began my exploration of all the sweet winter squashes like acorn, butternut, kuri, pumpkin, etc. - all a little different in texture and flavor.
I would like to get in the habit of cooking more Moroccan foods as well and become more familiar with the uses of saffron while I'm at it. I love lamb, but for some reason don't eat it all that often. I think it's just habit/familiarity more than anything. I might put a tagine cooking vessel on my Christmas list this year to help me get more in the mood.

Speaking of winter squashes and recipes, here's two more that might interest you and others:


Red Kuri Squash & Apple Cider Soup
Serves 2 or 3 people.

1 small onion, roughly chopped

1 medium carrot, roughly chopped

2 ribs of celery, roughly chopped

1/2 red kuri squash, peeled, cooked and then seeded and chopped

1 small semi-sweet apple, peeled, cored and roughly chopped

1 C. apple cider (I used the kind with alot of pulp)

1 1/2 C. chicken or turkey broth

1/2 - 1 C. water

1 T. maple syrup (molassas will also work)

2 T. butter

1 heaping tsp. of fresh chopped ginger

2 or 3 fresh mint leaves torn into small pieces

1/4 tsp. pumpkin spice

1/4 tsp. cinnamon

salt and pepper to taste

2 cups sage croutons (see recipe below)

Cut one Kuri squash in half, peel off the skin and place in a microwavable or oven safe covered bowl.
Cook until soft (in microwave this takes about 10-12 minutes). Then let cool. Remove seeds and chop into bite sized chunks.
If it's a bit mushy, that's okay.

Peel, core and chop the apple.

In a large pot over medium heat, saute onions, carrots and celery in butter/olive oil until vegetables are softened and onions are translucent. Add apples and continue cooking, stirring frequently, until tender. Then add the soft cooked squash chunks.

Add the stock, the apple cider, the sf maple syrup and enough water to cover the vegetables. Bring to a boil, reduce heat and simmer for 30 minutes or until vegetables are very tender. While it simmers add the cinnamon and pumpkin spice as well as the chopped ginger and mint leaves.

Serve chunky or working in batches, let it cool just a little and puree in a blender until smooth. Serve with sage croutons or a dollop of sour cream on top.

Croutons: Chop a nice quality rustic bread into crouton sized cubes and toss in a mixture of olive oil, sage, salt and pepper. Toast in the oven making sure to turn the bread once or twice.





Autumnal Lamb Stew with Red Kuri Squash and Almonds

YIELD: 24 servings

For the squash:
3 lbs. red kuri squash or butternut squash, halved, seeded
to taste salt and pepper
2 Tbsps. butter

Spice mixture:
4 Tbsps. ground coriander
4 Tbsps. ground cumin
2 Tbsps. salt
2 Tbsps. ground ginger
4 tsps. curry powder
4 tsps. pepper
2 tsps. ground cardamom
2 whole cinnamon sticks, ground
2 pinches saffron

For the stew:
10 lbs. lamb shoulder, trimmed, cut into 1-in. cubes
5 qts. chicken stock
1 cup butter
6 medium onions, diced
6 cloves garlic, minced
6 Tbsps. tomato paste
2 cups garbanzo beans, cooked
1 cup golden raisins
4 Tbsps. honey (or use agave nectar instead)
1 cup toasted almonds
1/2 cup cilantro leaves

Season squash with salt and pepper. Place in roasting pan, cut side down. Add butter and 1/2 cup water to pan; cover tightly and bake at 350°F for 40 to 50 minutes or until tender but firm. Cool, peel and cut into 1" cubes; reserve.

Combine spices and divide into two portions. Toss meat cubes with 1/2 of the spice mixture. Let stand for 30 minutes. In heavy stockpot, add seasoned lamb and enough stock to cover. Bring to a boil. Reduce heat to low and simmer for about 1 hour; skim occasionally. Once lamb is tender, strain and reserve liquid.

Melt butter in large skillet or pot. Add onions and sautè over low heat until translucent. Stir in remaining spice mixture, tomato paste and garlic; cook 3 to 5 minutes until aromatic. Add beans, raisins and honey; sautè 4 minutes, allowing flavors to blend.

Add meat to onion mixture. Add reserved liquid. Cook to heat through.

TO SERVE: Spoon stew into bowls and garnish with almonds and cilantro.
Recipe and photo from the American Lamb Board.
Less is More.

[mtnester]

5. Oh yum!

The ingredients sound exciting!

[PuraVidaDreamin]

6. totally booked marked this!

yum!

[Beacool]

7. I like Moroccan food.

I bookmarked your recipe to use at a later date.

Thanks!!!

:)